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Ademosun, Olabisi Theresa and Ajanaku, C. O. and Oloyede, M.O. and Owolabi, A.O and Ajayi, S.O and Jonathan, Hassana and Ajanaku, K. O. (2020) PROXIMATE AND SENSORY EVALUATION OF PEANUT CAKES FORTIFIED WITH MORINGA OLEIFERA LEAF POWDER. In: International Conference on Science and Sustainable Development (ICSSD 2020).

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The high-calorie ingredients used in the production of cakes has made older age group to desist from eating cakes because of the detrimental effects in the human body. A substitution approach using moringa leaf powder in peanut cake to address this effect was utilized. The moringa leaf powder was added in succession of 0, 2, 4, 6, 8 and 10 w/w% to fortify peanut cakes. Standard methods were used to assess the proximate analysis and sensory evaluation of the blends. The proximate analysis showed an increased protein (13.83 - 16.68%), fat (0.86 – 4.55%) and crude fibre (1.24 – 2.23%) contents with increased addition of moringa leaf powder; while there was an observed decrease in the carbohydrate content. Among the fortified samples, the cake blend with 2% moringa leaf powder addition was the most preferred in its quality index of taste, touch, mouthfeel, look and colour. In conclusion, based on the analyzed nutritional indices, fortification of cakes with moringa leaf powder will enhance protein and crude fibre contents as it brings down the carbohydrate content in cakes.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: Fortification; Cakes; Proximate composition; Moringaoleifera leaf; Nutritional indices.
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
Divisions: Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User: Mrs Hannah Akinwumi
Date Deposited: 20 Apr 2021 15:24
Last Modified: 20 Apr 2021 15:24

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